Ingredients

• Chicken batter gram 250
• Water Ml 250
• World marinade gram 25
• Celeriac strips gram 200
• Boiled egg pcs 1 
• Serrano ham gram 20
• Parsley, finely chopped gram 5
• Chicken thigh pieces pcs 1 
• Cherry tomato pcs 2
• Spring onion finely chopped gram 5
• Truffle mayo gram 70
• Parmesan cheese gram 5

Preparation

• Marinade celeriac strips and grill gently, once cooled off mix with truffle mayo. 
• Prepare your batter.
• Cut chicken thigh in 4 piece, dip in batter and fry for approx. 4 minutes 
• Put celeriac strips in bowl and garnish with egg and tomato. 
• Now place the chicken, cheese and spring onion. Add a few dots of the truffle mayo and sprinkle parsley and cheese on top and finally add some Serrano ham. 

Regenerate 

• 180-200 °C with 10-15% steam. Use perforated tray and regenerate for 5 minutes. 
• Fried products can also be kept under heated pass. 

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